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Since May is Vegetable Month on BobbyFlay.com, and I'm in the GATO kitchen every single night, why not highlight a few more vegetarian-friendly dishes available on our Mediterranean-inspired menu.

I mentioned in a previous blog post that the Kale and Wild Mushroom Paella (top and center in the photo) is not only our number one selling entree, but is completely vegetarian... down to the mushroom stock! In the photo you'll notice two more dishes that are completely meat-free.

The Scrambled Eggs with Almond Romesco, Boucheron Cheese and Tomato Confit Toast (bottom left) is an appetizer that, two months in, already has a cult following among both staff and guests.

Also pictured... Charred Carrots with Parsnip Chips, Harissa, Mint and Yogurt (bottom right) is another dish packed with flavor that I hope vegetarians and meat-lovers alike will enjoy.

I added an asparagus dish to the menu for the summer, too, with fava beans, yellow romesco, Pecorino and pistachios:

See more of the menu here, and if you're in New York City, come down to my restaurant in NoHo and let me cook you some dinner.

*May is Vegetables Month on BobbyFlay.com; tune in all month for vegetable-related recipes, tips and more.